In a large skillet, heat the 2 tablespoons of olive oil over medium-high heat. Allow it to get hot but not smoking.
Add the 1.25 pounds of cut chicken breast to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Incorporate the diced red bell pepper into the skillet. Cook for an additional 2-3 minutes until the peppers are tender.
Pour in the 16-ounce jar of chunky salsa and add the drained and rinsed black beans. Stir to combine all the ingredients.
Add 1 teaspoon of ground cumin, 1 teaspoon of freshly ground black pepper, and salt to taste. Stir well to ensure the chicken and vegetables are well coated with the spices.
Allow the skillet to simmer for 2-3 minutes, letting the flavors meld together.
Remove from heat and garnish with sliced green onions, fresh cilantro, and avocado if desired. Serve hot with lime wedges and any other preferred toppings.
